Triple Layer Lemon Cake With Strawberry Filling
If you're looking for a sweet, tangy dessert that's perfect for any occasion, look no further than this triple layer lemon cake with strawberry filling. This cake is a beautiful combination of tart lemon and sweet strawberry, with layers of moist cake and creamy filling that will leave your taste buds begging for more. Whether you're celebrating a special occasion or just want to treat yourself to something delicious, this cake is sure to hit the spot.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 3 eggs, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup whole milk
For the strawberry filling:
- 2 cups fresh strawberries, chopped
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
For the frosting:
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
1. Preheat your oven to 350°F. Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
4. Add the dry ingredients to the wet ingredients in three parts, alternating with the milk and beginning and ending with the dry ingredients. Mix until just combined.
5. Divide the batter evenly between the prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
6. While the cakes are baking, make the strawberry filling. In a medium saucepan, combine the chopped strawberries and sugar. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture comes to a boil.
7. In a small bowl, whisk together the cornstarch and 1 tablespoon of water. Add this mixture to the strawberry mixture and stir to combine. Cook for an additional 2-3 minutes, or until the mixture has thickened. Remove from heat and let cool completely.
8. To make the frosting, cream the butter in a large bowl until light and fluffy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add the heavy cream, vanilla extract, and salt, and mix until the frosting is smooth and creamy.
9. Once the cakes have cooled completely, assemble the cake. Place one cake layer on a serving plate and spread a layer of the strawberry filling on top. Repeat with the second cake layer and filling, and then top with the final cake layer. Frost the cake with the prepared frosting.
Tips
- Make sure your butter and eggs are at room temperature before beginning the recipe. This will help the cake bake evenly and rise properly.
- Don't overmix the batter – mix until just combined. Overmixing can result in a tough cake.
- If the frosting is too thick, add a little more heavy cream. If it's too thin, add more powdered sugar.
- Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Conclusion
This triple layer lemon cake with strawberry filling is a delicious dessert that's perfect for any occasion. With its tangy lemon flavor and sweet strawberry filling, it's sure to be a hit with your family and friends. And with the detailed instructions and tips provided in this article, you'll be able to make a beautiful and delicious cake that's sure to impress. So go ahead and give it a try – your taste buds will thank you!